A fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd-pleasing recipe and full of fresh flavors.
- STEP 1 Heat oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the oil, 1 tsp salt, and 1/4 tsp pepper. Transfer to a baking sheet and roast for 25-30 mins, turning halfway through. The wedges should be crisp and golden brown.
- STEP 2 Meanwhile, make the slaw. Remove the cabbage’s white core and discard. Slice the leaves as finely as possible and put them in a large mixing bowl with the onion and cornichons. In another bowl, combine the yogurt or mayonnaise with the dill and 2 tbsp of the cornichons’ pickling. Mix the dressing with the other slaw ingredients until everything is well coated, then set aside.
- STEP 3 Heat grill to high. Slice each cod fillet into two or three fingers. Beat the eggs lightly in a shallow bowl and tip the breadcrumbs into a separate bowl with a good pinch of salt and pepper. Dip each cod finger in the egg and then in the breadcrumbs, and place on an oiled baking sheet. Grill for 6-7 mins or until cooked through and golden. Serve with the crispy wedges and a generous helping of the dill pickle slaw.